Deep-fried Sage Leaves Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
36: Whole sage leaves, washed and dried
Hot oil for deep frying, to depth of 1 inch
BATTER
1 cup: Lager beer,
2/3 cup: All-purpose flour,
Salt & pepper, to taste
1: Egg white, at room temp.
Directions:
Select whole, unblemished sage leaves with stems left on, for easy
handling.
Combine beer, flour, salt and pepper in small bowl until smooth.
Batter should have the consistency of cream soup. Let stand at room
temperature at least 15 minutes.
Meanwhile, beat the egg white until it is fairly stiff but not dry.
Fold into batter. Dip whole sage leaves in batter to coat both sides.
Deep-fry in hot oil or shortening until crisp and golden brown on both
sides. Drain on paper towels; serve.
Yield: 4 to 6 servings.
Enright says that Chef Willy Brand, of Torontos George Brown College,
first tasted these when he worked in Switzerland, where the sage
leaves were popular at cocktail parties. She also says that these are
good served with selected cheeses, or with deep-fried wedges of
camembert or brie and a tomato dipping sauce.
From Nancy Enrights Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 104. ISBN
0-88862-788-2. Posted by Cathy Harned.
Source from luhu.jp
handling.
Combine beer, flour, salt and pepper in small bowl until smooth.
Batter should have the consistency of cream soup. Let stand at room
temperature at least 15 minutes.
Meanwhile, beat the egg white until it is fairly stiff but not dry.
Fold into batter. Dip whole sage leaves in batter to coat both sides.
Deep-fry in hot oil or shortening until crisp and golden brown on both
sides. Drain on paper towels; serve.
Yield: 4 to 6 servings.
Enright says that Chef Willy Brand, of Torontos George Brown College,
first tasted these when he worked in Switzerland, where the sage
leaves were popular at cocktail parties. She also says that these are
good served with selected cheeses, or with deep-fried wedges of
camembert or brie and a tomato dipping sauce.
From Nancy Enrights Canadian Herb Cookbook. By Nancy Enright.
Toronto: James Lorimer & Company, Publishers, 1985. Pg. 104. ISBN
0-88862-788-2. Posted by Cathy Harned.
Source from luhu.jp